Sato Omakase

The story

Sato Omakase | Michelin-Recognized Japanese Omakase in San Francisco

A Seasonal Omakase in San Francisco

At Sato Omakase, Chef Alex draws on decades of experience in traditional Japanese sushi to craft a seasonal omakase that evolves with the finest ingredients of each day. The approach is one of precision and restraint—letting natural flavors speak without unnecessary embellishment. Each course is intentional, balanced, and timed with care, creating a meal that feels both refined and unhurried.

The winter menu showcases the depth of Japanese cuisine: from the clean cut of hirame (fluke) and the richness of kan buri (winter yellowtail) to the decadence of butter-poached Maine lobster with Osetra caviar. A slow-braised Wagyu with shaved truffle and an optional uni truffle bowl—layering sea urchin, truffle, chopped fatty tuna, and caviar—offer moments of indulgence. The meal closes with a miso panna cotta, a baked Japanese custard dusted with miso powder and granola.

A Setting for Quiet Connection

The dining room at 1122 Post Street blends traditional Japanese beauty with a modern, understated sophistication. It is a space designed for focus—on the food, on the craft, on the company. The restaurant’s Michelin Recommended status reflects this commitment to quality and consistency, and the experience is available for $195 per person. A strategic wine pairing is recommended by the chef, selected to complement the day’s omakase menu.

For a limited time, Sato Omakase also offers a Valentine’s Special Omakase from February 13–15, a quietly romantic interpretation of the season’s best ingredients, with extremely limited seating. Whether for a special occasion or a quiet evening, the meal here is an expression of Japanese omakase at its most thoughtful.